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I enjoyed mine until my mom knocked it off the counter and broke a good bit of the tip off; then I turned it into a nakiri!

Lunatic

Post subject: Re: Two side kiritsuke

Posted: Sat Feb 08, 2014 6:51 pm

Joined: Thu Jan 02, 2014 6:00 amPosts: 678

taz575 wrote:http://www.chefknivestogo.com/toitkkigy24.html

I enjoyed mine until my mom knocked it off the counter and broke a good bit of the tip off; then I turned it into a nakiri!

LMAO, exactly my point though.

taz575

Post subject: Re: Two side kiritsuke

Posted: Sat Feb 08, 2014 7:08 pm

Forum Moderator

Joined: Thu Apr 26, 2012 5:13 pmPosts: 3057Location: CT

Well, I thinned it way out and it fell from several feet (cupboard top above the counter). 1/2" of length broke off of the tip. I think the Tojiro is the least expensive one for you to try out and see how fragile they are and if that would bother you.

michaelm

Post subject: Re: Two side kiritsuke

Posted: Sun Feb 09, 2014 2:04 am

Joined: Thu May 31, 2012 7:05 pmPosts: 31

I have a Konosuke HD kiritsuke gyuto 270mm and i love it. I went with the ebony handle, thinking a heavier handle for the longer blade. The knife is a real workhorse. I think a kirtsuke gyuto is great for chopping and push cutting, not so much for rocker cutting. Actually, a kiritsuke is a reverse of a sword tip. I have no problems with knife tip damage, but I realize that it would be slightly easier, than with a regular gyuto, to catch the tip on the cutting board if the user is tired or careless. Imagine moving the knife forward, above the cutting table, as you reach with your free hand for the next object to be cut, the knife tip catches in the table, the knife stops, your hand keeps moving, your hand runs into the choil, maybe onto the blade, and you get cut.

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